Name: Classic Greek Moussaka
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 tbsp olive oil; ½ cup grated Parmesan cheese; 5 tbsp all-purpose flour; 2 garlic cloves, minced; 1½ tsp sugar; 1 cup beef broth; 3 cups low-fat milk; 3 tbsp tomato paste; 2 large eggplants, sliced into ¼-inch thick rounds; 1 egg; 1.4 lb ground beef; 1 onion, diced; 2 tbsp olive oil; 1 egg yolk; ¾ tsp salt; ⅓ cup panko breadcrumbs; ¼ tsp freshly grated nutmeg; 4 tbsp butter; 2 tsp dried oregano; Salt and pepper, to taste; 14 oz crushed tomatoes

Moussaka

How do I prevent the Moussaka from being too runny?

This traditional Greek Moussaka features layers of tender eggplant, rich beef filling seasoned with oregano and cinnamon, and a thick, creamy béchamel sauce on top. With a streamlined process to follow, achieving the perfect flavor balance has never been easier!

Milk

Eggs

Wheat

Oils

milliliter

olive oil

Cheese

gram

grated parmesan cheese

Flour & Meal

all purpose flour

Fresh Vegetables

garlic

Sugars & Sweeteners

sugar

Stocks & Broths

beef broth

1% lowfat milk

Canned Vegetables

tomato paste

eggplant

eggs

Red Meat

ground beef

onion

Seasonings

salt

Other Bread

panko

whole nutmeg

Butter & Margarine

butter

dried oregano

Salt & Pepper

crushed tomatoes

Carbohydrates

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Potassium

Vitamin D

Vitamins

Vitamin E

Cyanocobalamin (B12)

Sodium

Water

Protein

Dietary Fiber

Phosphorus

Saturated Fat

Total monounsaturated fatty acids

Vitamin K

Folic Acid (B9)

Alpha-carotene

Vitamin A

Sugar

Cholesterol

Trans fatty acids

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Maghmour is the Lebanese version of moussaka, a comforting dish prepared without meat or cheese. Delicious layers of roasted eggplants, tomatoes, and chickpeas come together into a hearty casserole that will make everybody happy.

Lebanese Moussaka

Easy cheesy moussaka - made with potatoes, meat and cheese, this quick version of the famous Greek casserole is a crowd pleaser - elegant and impressive, it's comfort food in its purest.

Easy Cheesy Moussaka {potatoes + Meat Casserole}

A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!

Easy Potato Moussaka With Eggplant

Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!

BEST Recipe For Greek Moussaka

From Raghavan Iyer's newest cookbook, Smashed, Mashed, Boiled and Baked, this delicious, vegetarian Moussaka recipe is packed with warm spices, tender slices of potato and caramelized eggplant.  It's a potato Moussaka you'll never forget!

Potato Moussaka Recipe

Rich and creamy moussaka made with layers of eggplant, beef, and a cheesy béchamel sauce - your taste buds will be singing!

Moussaka 

Greek moussaka is the absolute comfort food of the Mediterranean. This step by step moussaka recipe will show you how easy and comforting it is to make this delicious eggplant casserole. 

Greek Eggplant Moussaka Recipe

This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce. Brown the chicken well; most of the rich, meaty flavor comes from that step. Serve the casserole with a Greek salad and toasted whole-wheat pita.

Make a Lighter Baked Chicken Moussaka In 30 Minutes

Classic Greek Moussaka

Baking Goods

Dairy

Produce

Meal

Meat & Seafood

Bakery

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Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt and let sweat for 30 minutes. While waiting, proceed to Meat Sauce and Béchamel Sauce.

Preheat oven to 450°F. Pat eggplant dry and lay on parchment paper-lined trays. Brush with olive oil and bake for 15-20 minutes, or until lightly browned and softened. Remove and set aside to cool slightly.

In a large skillet, heat olive oil over high heat. Cook garlic and onion for 2 minutes.

Add ground beef and cook until browned, breaking it up as you go.

Add crushed tomatoes, tomato paste, beef broth, sugar, oregano, and salt. Stir to combine, bring to a simmer, then lower heat to medium-low and cook for 15 minutes or until thickened.

In a pan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.

Slowly add milk, stirring constantly. Cook for 3-5 minutes or until thickened, then remove from heat.

Whisk in Parmesan cheese, nutmeg, salt, and pepper. Allow to cool for 5 minutes, then whisk in the whole egg and egg yolk.

Preheat oven to 350°F. Place half the eggplant slices in the bottom of a baking dish, then top with the beef filling.

Top with remaining eggplant slices, then pour béchamel sauce over it. Sprinkle with panko breadcrumbs.

Bake for 30-40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Classic Greek Moussaka

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